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Tropicana > 1st Test > Flashcards

1st Test Flashcards

1
Q

Washington Main AVA’s

A

Walla Walla

Yakima Valley

Columbia Valley

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2
Q

Washington ranks —— in the United States production of wine

Viticulture- long sunlight hours

A

2nd

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3
Q

Oregon’s top 2 grapes

A

Pinot Noir, Pinot Gris

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4
Q

——- Valley and it’s Pinots are what Oregon is all about.

A

Willamette

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5
Q

6 Reasons why Napa Cabs are more than others

A
  1. Price of Land
  2. Wine publication scores
  3. image
  4. Investment
  5. Reputation and Consistency
  6. Ego
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6
Q

3 main wine regions of California

A

North Coast (Sonoma County: Napa, Sonoma)

Central Coast

Central Valley

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7
Q

California accounts for —-% of America’s wine production.

A

90

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8
Q

AVA stands for

A

American Viticulture Area

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9
Q

AVA specifies only a geographical location which at least —-% of the grapes used to make wine must have been grown.

A

85

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10
Q

Central California

A

Paso Robles

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11
Q

Known for its great Zins from Sonoma

A

Dry Creek Valley

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12
Q

Cooler Santa Barbara County Area

A

Santa Rita Hills

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13
Q

In California if the wine has a grape varietal listed the wine mus contain —-% of that grape

A

75

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14
Q

French Oak

A

Allier, Limousin, Nevers, Trancais, Vosges

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15
Q

Appellation d’Origine Controlee(AOC)is the top category in the French system for ensuring quality wines. ——% of all French wine is AOC

A

54

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16
Q

Why is France important as a starting point in wine education?

A

Most of the wine grapes(Vitus Vinifera) used in America and in other New World wine regions originally came from France.

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17
Q

Syrah/Shiraz

A

North Rhône, Australia, Washington, Santa Barbara

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18
Q

Sangiovese

A

“Blood of Jove”

Tuscany (Chianti and Brunello di Montalcino)

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19
Q

Zinfandel

A

California

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20
Q

Tempranillo

A

Rioja, Rivera Del Duero (primary red wine grape for much of Spain)

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21
Q

Nebbiolo

A

Prized my collectors

Piedmont (Barolo, Barbaresco and Gattinara)

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22
Q

Pinot Noir

A

Requires a cold climate

Burgundy, Sonoma, Santa Barbara, Oregon

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23
Q

Merlot

A

Often blended with Cabernet Sauvignon

Bordeaux, California, Washington

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24
Q

Cabernet Sauvignon

A

“King of grapes”

Bordeaux, California, Washington, Australia, Chili

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25
Q

Cabernet Franc

A

Usually blended with Cabernet Sauvignon and Merlot

Bordeaux, Loire, California

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26
Q

Red wines lightest to fullest bodies

A

Gamay, Pinot Noir, Sangiovese, Cabernet Franc, Merlot, Nebbiolo, Syrah/Shiraz, Cabernet Sauvignon, Zinfandel

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27
Q

Chenin Blanc

A

Loire, South Africa

28
Q

Viognier

A

North Rhône, Santa Barbra

Classic but rare white grape. Honeysuckle, white melon, jasmine flavors

29
Q

Sauvignon Blanc

A

Loire, Bordeaux, New Zealand, California, South Africa

30
Q

Pinot Gris

A

Alsace (less fruity than Oregon, floral )

Oregon (fruity)

31
Q

Pinot Grigio

A

Loves cold climate

Italy

32
Q

Gewurztraminer

A

Grown in the same cold climate Riesling is.

Alsace, Washington

33
Q

Riesling

A

Germany, Alsace, Austria, Washington, Australia

Cold climate

34
Q

Chardonnay

A

Burgundy, Champagne, California, Australia

35
Q

White wines lightest to fullest bodies

A

Riesling, Pinot Blanc, Chein Blanc, Sauvignon Blanc(Fume Blanc), Pinot Grigio/Pinot Gris, Viognier, Semillon, Gewurztraminer, Chardonnay

36
Q

When the US uses the champagne method

A

‘methode Champenoise’ ‘Methode Traditionelle’

37
Q

Spanish Sparkling Wine

A

Cava

38
Q

German Sparkling Wine

A

Sekt

39
Q

Italian Sparkling Wine

A

Spumante

40
Q

A wine Called Chardonnay must be made with at least —- % of the that grape

A

75

41
Q

Old World Wines

A

European and Mediterranean countries

Rely on more tradition of their specific region and are usually bound by more winemaking laws

42
Q

New World Wines

A

Focus first on the grape varietal then the place of origin.

More alcohol than Old World and less acidity.

43
Q

How is wine created

A
  1. Pick grapes
  2. Crush grapes
  3. Collect Grape Juice
  4. Wait for fermentation
44
Q

American Stouts

A

Blends generous amounts of dark malts with American hops

Hearty game meats, soups, strong cheese, after dinner desserts

45
Q

German Pilsner Lager in America

A

Some of the first breweries in the United States were started in the 1800s by German immigrants and specialize in brewing Pilsner beer.

46
Q

German Style Pilsner Beer

A

Straw to pale in color with a malty sweetness that can be perceived in aroma and flavor

47
Q

American Wheat Beer

A

Either Lager or Ale yeast
Brewed with at least 30% malted wheat
Known worldwide as a refreshing summer style

48
Q

Hefeweizen Beer

A

‘Hefe’ refers to the yeast
Cloudy appearance
‘Weizen’ denotes the use of wheat.
Lighter foods, such as salads, seafood and even a variety of egg dishes.

49
Q

German-Style Hefeweizen

A

Straw to amber in color and brewed with at least 50% malted wheat,,,
from the yeast is decidedly fruity banana and clove.

50
Q

English India Pale Ale

A

English yeast lends a fruity character to the flavor and aroma offering a contrast to the earthy English hop additions
between malt and hops for more rounded flavor
English style Pale Ale was birth from the need for a beer that could survive the journey to and from India

51
Q

English-Style Brown Ale

A

Does not exceed 5.5 percent ABV

Pairs well with braised meats

Not as hoppy or bitter

Northern England: dry roasted
Southern England: Sweeter, less attenuated

52
Q

German-Style Dunkel

A

Munchner Dunker
Chocolate roasted malt and bread or biscuit like features that stem from the use of Munich Malt

Pairs well with grilled pork chops
Maillard reaction

53
Q

American Pale Ale

A

Medium bodied beer with low to medium caramel and carries with a toasted maltiness
Affinity to food can be attributed to the Simplicity of its ingredients

Help tease out the flavor or cleanse the palate

54
Q

American Amber Ale

A

Darker in color that pale ales
Medium high yo high malt flavor with medium to low caramel character derived from the use of roasted crystal malts

Favorable at backyard cookouts

55
Q

American craft brewers

A

Independently owned

Make less that six million barrels a year

56
Q

Liqueurs and Cordials

A

Infusion, Extraction, Distillation and Smokinh

57
Q

Japanese Whisky

A

Mizunara Oak

Nikka and Suntory

Mashed and distilled twice in pot stills

Mizunara oak

58
Q

Tennessee Whiskey

A

Similar to Bourbon

Lincoln Country Process aka “charcoal mellowing” (charcoal filtration prior to aging)

59
Q

Sour Mash

A

Some of the mash from the previous batch added to the new mash

60
Q

1897 Bottle in Bond Act

A

Aged in U.S. supervised warehouses for at least 4 years

61
Q

Rackhouse, “Rickhouse”

A

Special storage facility where barrels of bourbon are piled high to the sky, rotated as they age, climate changes

62
Q

Brandy Grapes

A 
Ugni Blanc(Cognac), 
Colombard, Baco Blanc, Folle Blanche (Armagnac)
63
Q

Scotch regions

A

Highland

Lowland

Speyside

Island

Islay

Campeltown

64
Q

Scotch

A

Oak casks for a minimum of 3 years
Pot and column distilled(grain whisky)

Peat can be a dividing line

65
Q

Rum styles

A 
White 
Gold 
Dark 
Demerara 
Spiced 
Rhum Agricole 
Naval/Overproof
66
Q

Alcohol boiling point

A

173

Water bottling point 212

Tropicana (2 decks)

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